Recipe from inmamaskitchen.com

Lobster
Risotto

This
risotto is pure velvet, and lobster, that supreme ruler of seafood
deserves velvet.

1/4 cup olive oil

2 cups lobster meat, cooked
and diced

12 crimini mushrooms, thickly
sliced

2 tablespoons brandy

1/4 cup shallots, roughly
chopped

2 cups arborio rice

1 cup white wine

6 cups lobster broth (see
note below)

Salt and pepper to taste

6 ounces chevre

2 tablespoons chive, minced

METHOD

Heat 2 tablespoons oil
in a medium sauce pan. Stir in crimini mushrooms, and cook, stirring,
until lightly browned. Add lobster meat and cook for 1 minute. Raise heat,
stir in brandy and cook, stirring, for one more minute. Remove from heat,
and set aside.

Heat remaining olive
oil in a large saucepan. Stir in shallots and cook over medium heat until
shallots are translucent. Add rice and stir continuously until all grains
are coated and rice is shiny, about two minutes.

Stir in white wine. Cook,
stirring for two minutes. Stir in half the lobster broth and continue
to cook, stirring continuously.

When broth is absorbed,
add remaining broth one cup at a time. When only one cup remains, stir
in lobster/mushroom mixture. Season with salt and pepper to taste.

When all liquid is absorbed,
turn risotto into a serving bowl and gently fold in cheese. Sprinkle with
chives.

Serves: 6

Lobster Broth: Save
the water in which you cooked the lobster. It can be used as broth for
seafood soups as well.